Soak the chickpeas overnight, rinse well, and pressure cook with fresh water on high for 45 minutes. Make sure to save 1 cup of the cooking liquid before straining the chickpeas.
Meanwhile, roast the garlic cloves in their paper in a 350F oven for 15 minutes on a sheet tray.
Add all the chickpeas to a blender or food processor along with the tahini, peeled garlic, lemon zest & juice, olive oil, salt & pepper. Add half a cup plus 1 tablespoon of reserved cooking liquid and blend on high for 1 minute and check for seasoning. You may need more salt or lemon juice. If the texture is too thick, add 2-3 tablespoons more of reserved cooking liquid.
Hummus will keep in the fridge for 3 days and can’t be frozen.